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The parsnip is just coming into season and by this we mean they are available domestically from the ground in peak condition. Many parsnips arrive in large plastic storage bags and these cause the vegetable to sweat and like other roots, this limits their useful life. A freshly pulled parsnip can be stored in the dark and dry for months. This is a perfect winter veg and can be used in many other ways than being roasted. As a rule of the thumb, the larger the parsnip, the tougher it can be.

Here is another way to use this versatile veg, as parsnip puree. This makes a great accompaniment to any roast or even on it’s own as a comfort dish.

Ingredients
Parsnips
Milk
Salt
Ground black pepper
Butter

For an additional warming touch:
Onion seeds (pinch)
Mustard seeds (pinch)
Curry leaves (1 or 2)
Asafoetida (a quick dash)
Vegetable oil (or ghee) a tablespoon

Method

Peel, top and tail the parsnips. Cut the thin section off the front as one piece and section the large end lengthwise. If the parsnip is tough slice out the centre and discard with peel to compost.

Put into pan and just cover with milk. Bring milk to a simmer, season to taste. When the parsnips ar soft to a fork, they are ready. Put to one side. Blend till smooth and add a dot or two of butter to preference.

In another pan, heat oil. Add the warming ingredients until the seeds pop and then pour over the parnsip puree and serve.